If desired, skin chicken. Place chicken in a self-sealing plastic bag set in a shallow dish.
For marinade, in a blender container or food processor bowl combine wine, oil, garlic, snipped rosemary, lemon peel, and, if desired, salt and pepper. Cover and blend or process about 15 seconds or until well combined. Pour over chicken. Close bag. Marinate in the refrigerator for 6 hours or overnight, turning bag occasionally.
Drain chicken, reserving marinade. For a charcoal grill, place chicken bone side up on the rack of an uncovered grilldirectly over medium coals. Grill for 35 to 45 minutes or until no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks), turning and brushing once with marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack; cover and grill as above.) Discard any remaining marinade.